| Prep: 5 mins | Cook: 8 mins – 11 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 260 | 17g | 10g | 24g |
| sugars | fibre | protein | salt |
| 22g | 1g | 4g | 0.1g |
If you had told me a few years back that I’d be savoring, and loving, a Gooseberry Ice Cream Recipe, I’d probably laugh in disbelief. Growing up with the sprawling wilderness of Montana as my playground, my palate was tuned to rustic flavors and hearty meats. But the amazing thing about food is that it’s an endless adventure—one that always offers new tastes and experiences if you’re curious enough to explore.
A Symphony of Flavors
Gooseberries may not receive the same acclaim as strawberries or blueberries, but these tiny fruits pack a punch. Their tart yet subtly sweet profile makes them the ideal candidate for an ice cream that is both refreshing and intriguing. When transformed into a Gooseberry Ice Cream, the natural acidity of the fruit balances out the richness of the cream and milk, creating a symphony of flavors that dance on your palate.
Speaking of the base, the mixture of heavy cream, whole milk, and egg yolks results in a buttery texture that’s simply irresistible. A touch of vanilla extract adds an extra layer of warmth and complexity, while a pinch of salt heightens all the other flavors, making each spoonful an experience to cherish. If you’ve ever enjoyed a berry-flavored sorbet, or even a traditional vanilla bean ice cream, think of this recipe as a luxurious upgrade.
Health Benefits in Every Bite
Beyond the delightful taste, this Gooseberry Ice Cream Recipe offers some nifty health perks. Gooseberries are a rich source of Vitamin C and antioxidants, which are fantastic for boosting your immune system and promoting healthy skin. Sure, it’s a treat, but it’s a treat with benefits.
Pairing this ice cream with other dishes also opens up a world of culinary possibilities. Serve it alongside a warm slice of pie, or let it accompany a light and refreshing summer salad with a tangy vinaigrette. It can even work well with more savory dishes, like a rich venison steak or grilled bison burgers, providing a sweet counterpoint to the robust meat flavors.
It’s these unexpected harmonies that make cooking such a joy. When berries collide with cream, magic happens, and every scoop brings back a little bit of that wide-eyed wonder I felt roaming through Montana’s wilderness, tasting new flavors for the very first time. Try it for yourself and see why this Gooseberry Ice Cream Recipe might just become your new favorite dessert.
What You’ll Need
- 2 cups fresh gooseberries, cleaned and hulled
- 1 cup granulated sugar
- 2 tablespoons water
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Method
Step One: Prepare the Gooseberries
Rinse the gooseberries under cold running water, then remove the hulls. Combine the cleaned gooseberries, 1 cup of granulated sugar, and 2 tablespoons of water in a medium saucepan. Cook over medium heat until the gooseberries have softened and the sugar has dissolved, about 10-15 minutes. Allow the mixture to cool slightly, then puree it using a blender or food processor until smooth. Strain the puree through a fine mesh sieve to remove any remaining seeds and skins. Set the gooseberry puree aside.
Step Two: Make the Ice Cream Base
In a separate medium saucepan, combine 1 1/2 cups of heavy cream and 1 cup of whole milk. Heat over medium-low heat until the mixture is hot but not boiling.
Step Three: Temper the Egg Yolks
In a medium bowl, whisk together 4 large egg yolks and a pinch of salt until well combined. Slowly pour a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper the yolks and prevent them from curdling. Gradually add the rest of the hot cream mixture, whisking continuously.
Step Four: Cook the Custard
Pour the tempered egg yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Do not let it boil.
Step Five: Combine and Chill
Remove the saucepan from the heat and stir in the gooseberry puree and 1 teaspoon of vanilla extract until well combined. Pour the mixture through a fine mesh sieve into a clean bowl to ensure a smooth texture. Cover the bowl and refrigerate for at least 4 hours, or until fully chilled.
Step Six: Churn and Freeze
Once the mixture is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes. Transfer the churned ice cream into an airtight container and freeze for at least 4 hours, or until firm.
Step Seven: Serve
Scoop the gooseberry ice cream into bowls or cones and enjoy your refreshing homemade treat!
